I used to think the term “curry” meant a specific blend of spices used in a particular way. That turned out to be semi-true. “Curry,” an Indian chef told me a few years back, “simply means ‘sauce.’ A curry can be what you make it.” The way we think of “curry,” then, is kind of [...]
You say pa-tay-to, I say pa-tah-to…or I say yuca. Or maybe ñame or taro or edo or any of the many other tuber vegetables there are out there. (Although I would assume that Peruvians — who were the world’s original potato growers — would also say patata since they enjoy over 3,000 varieties of them.) [...]
One thing I always have in my pantry: chickpeas. One thing I always have in my refrigerator: tahini. Why? Because hummus is my go-to staple, no matter if I need a last-minute appetizer, a dish to take to a party, or a quick dinner. You just can’t go wrong with hummus. (I omitted garlic and [...]
‘Tis the season for fresh herbs! Whether you grow them or buy them, herbs are a quick and easy way to add pizzazz to your summer dishes. Just snip the leaves with a pair of kitchen shears or mince them with a sharp knife — you generally want to avoid using the stems since they [...]
As far as whole-grain snacks go, you can’t beat freshly popped popcorn. But I’m not talking about chemical-drenched “buttery” microwave popcorn — I’m talking about organic plain popcorn you pop yourself and flavor any which way you’d like. You can stick with the classic butter approach, or you can go with whatever’s on your mind [...]
Continue reading about Making Gourmet Popcorn is a Lot Easier Than You Think
Herbal bouquets are a great way to dress up your windowsills and your meals. (Beverages, too!) Most herbs are sturdy plants that will last a week or more in a vase, especially if you refresh them with cool water every day. And the best part about having herbs close at hand is that you’re more [...]
Continue reading about Greening Your Kitchen with Fresh Herbs
Now that herb gardens are in full swing and so is the hot weather, take advantage of both! Most leafy green herbs make a refreshing herbal “tea.” (I say “tea” because true teas by definition contain leaves from the tea plant, camellia sinensis. If it doesn’t have tea in it, it can’t really be tea…but [...]
Corned beef has nothing to do with corn — at least, not the kind of corn we usually think of. Peppercorns don’t have anything to do with corn, either. And it turns out that pink peppercorns don’t have anything to do with corn OR pepper. How’s that for a “huh”? A “corn” in old-time (or [...]
Continue reading about When a Peppercorn is not a Corn … or a Pepper
You can add visual appeal, flavor, and exotic flair to any dish just by topping it with an edible flower or two. (Which you probably already have growing in your backyard.) Sprinkle rose petals onto a bowl of vanilla ice cream, and suddenly you have a romantic dessert guaranteed to knock the socks off of [...]
Spices have always made the world go ’round: during the Greco-Roman era, the Incense Route (which stretched from Egypt to India) played host to traders buying and selling spices such as cinnamon, turmeric, and cardamom; during the Middle Ages, the key players in the spice commerce were Arab traders and the Republic of Venice. (Venice [...]
